• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mirlandra's Kitchen

Real Dinner Solutions

  • Recipes
    • 30 Minute Dinners
    • Appetizers
    • Asian
    • BBQ and Grilling
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Cake & Cupcakes
    • Candy Making
    • Canning and Dehydrating
    • Casserole
    • Chicken and Turkey
    • Condiments
    • Cookies & Bars
    • Crock Pot
    • Desserts
    • Dinner Tonight
    • Drinks
    • Fruit Desserts
    • Gluten Free
    • Ice Cream & Frozen Desserts
    • Instant Pot
    • Jam and Fruit Butter
    • Korean
    • Low-carb
    • Lunchbox Perfect
    • Main Dish
    • Mexican
    • One Pot
    • Pasta
    • Pie, Cobbler and Crisp
    • Pork
    • Potatoes and Rice
    • Salad
    • Seafood
    • Side Dish
    • Soup
    • Vegetarian
    • Veggies
  • Holidays
    • 4th of July Recipes
    • Christmas Recipes
    • Cinco De Mayo
    • Easter Recipes
    • Father’s Day Recipes
    • Game Day
    • Halloween Recipes
    • Mother’s Day Recipes
    • New Year’s Eve
    • St. Patrick’s Day Recipes
    • Thanksgiving Recipes
    • Thanksgiving Sides
    • Valentine’s Day Recipes
  • Shop
  • Kitchen Resources
  • Mirlandra
  • Contact Me

Easy Homemade Caramels

January 26, 2015 by Mirlandra 5 Comments

Jump to Recipe

These Easy Homemade Caramels are one of my favorite candies to make and you don’t need to have a degree in candy making or any highly specialized equipment. It is actually the perfect introduction to home candy making.

A dark wood table is covered with wrapped caramels. One caramel square is unwrapped ready to taste!

 

My husband (who is not an experienced candy maker) has turned out plenty of batches without problems. While the recipe and method are simple, the results are spectacular. The caramel is buttery and rich. Each square is chewy while still being soft and luscious.

Easy Homemade Caramels

Unfortunately, it seems that one batch is never, ever enough. I’m always popping an extra chunk in the freezer so we have them for later but somehow when “later” comes we are all out. I have NO idea who might be eating them! Consider yourself warned!

The one piece of equipment that is absolutely required for this recipe is a candy thermometer. If you have a glass one that will work fine but I am absolutely loving the newer digital candy thermometers.

There are many to choose from, most under $25. We use this one and love it. Make sure you buy one that is intended for candy making or deep frying and has a clip to attach it to the pan.

Please remember that most candy recipes should not be doubled. If you want to double this one see my notes at the bottom of the recipe. Also this is something that does have to be stirred on occasion. You can do something else close by while the candy cooks but set a timer! A little tending makes them most excellent!

 

 

 

A dark wood table is covered with wrapped caramels. One caramel square is unwrapped ready to taste!
Print Pin
5 from 5 votes

Easy Homemade Caramels

Cook Time 1 hour
Total Time 1 hour
Servings 81 squares (1"x1")

Ingredients

  • 2 cups heavy whipping cream divided
  • 2/3 cups light corn syrup
  • 1 1/2 cups sugar
  • 1/2 cup salted butter very soft
  • 4 Tbsp. flour
  • 4 Tbsp. corn starch
  • 2 tsp. vanilla

Instructions

  • In a large sauce-pan with a heavy bottom, heat the sugar, corn syrup, and one cup of cream over medium heat. No need to stir yet.
  • When the mixture comes to a boil, stir in the rest of the cream and attach a candy thermometer to the side of the pan with the end in the caramel mixture. Turn the temperature down to the lowest simmer possible. I usually use the 1-2 level heat on my burner.
  • Allow the candy to heat slowly to 235 F (the beginning of softball stage) stirring every 15 minutes or so. The candy can be cooked on a higher heat but using a low heat and cooking it slowly allows the sugar to fully caramelize and take on a much better flavor. A nice dark amber color should develop before you let the candy come fully to softball stage. If they are light in color and getting too close, just turn down the stove.
  • While the caramel is cooking, butter 9x9" baking dish and set aside.
  • In a small bowl, mix butter, flour, and corn starch together and set aside.
  • When softball stage is reached, add the butter / flour mixture to the caramel on stove and stir until it boils again.
  • Remove from heat, and stir in vanilla. Pour the caramel out into the buttered baking dish and refrigerate until cool.
  • When cool cut into bite size squares and wrap in waxed paper. It is easiest to cut these when they are cold from the refrigerator. I use a metal frosting spatula to lift them out of the pan.
  • Store in the refrigerator to keep them nice longer and serve chilled.

Notes

All stoves and pans are different. If you cook it on higher heat it will be done faster, lower heat it will be done slower. The lower the heat and slower the cooking the better the flavor. If you double the recipe it will take much longer. One time I made four batches in one pan and it took me about 8 hours to get them cooked! I don't suggest making more than two recipes at once. These days when I want to make two batches I usually use two pans and make the batches simultaneously.

Filed Under: Candy Making, Christmas Recipes, Collections, Desserts, Holiday, Party Food, Recipe Index, Valentine’s Day Recipes

Previous Post: « Slow Cooker Navy Bean and Ham Soup
Next Post: How to Have a Romantic Top Chef Dinner Exchange »

Reader Interactions

Comments

  1. Lynn

    January 29, 2015 at 11:25 AM

    I can’t wait to try this. We are having a party on Valentines and I think I’ll pair it with some slices apples.

    Reply
    • Mirlandra

      January 29, 2015 at 3:32 PM

      That would be delicious!

      Reply
      • mirim

        February 1, 2015 at 7:01 PM

        Yum. These are scrumptious and seemingly goof-proof, which is a miracle in itself. I grew up watching my mother try to replicate my Aunt Louise’s caramels, and she had such mixed results I was leery of even trying. But I made a number of batches of these with consistently great results both in flavor and texture. I like the way you just use a thermometer to tell when they are done, instead of the old method of testing a drop in cold water and trying to guess when they are just right.

        Reply
        • Mirlandra

          February 2, 2015 at 12:09 PM

          Caramels can be tricky in some recipes. There are many different ways to make them but this is one of my favorites.

          Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!  I’m Mirlandra

I provide real dinner solutions so busy women can kick kitchen overwhelm to the curb and learn to make simple, healthy dinners to fit any schedule and family.

Popular Posts

Ultimate Guide to Grilling Hamburgers: The Best Recipe & Grilling Tips

This slow cooker pot roast is piled high on a platter, drizzled with brown gravy and served with a fluffy pile of Yukon gold mashed potatoes.

Slow Cooker Pot Roast

A trey of lightly candied pecans scattered on it. The pecans have just a touch of brown sugar and are lightly sweet and crunchy.

How to Make Lightly Candied Pecans in 5 Minutes

Chunks of pineapple roasted with brown sugar, cinnamon and butter. The pineapple is piled on a white plate in front of a whole pineapple.

Brown Sugar Roasted Pineapple

Footer

COPYRIGHT © MIRLANDRA'S KITCHEN LLC 2019. ALL RIGHTS RESERVED.
Privacy Policy

Copyright © 2021 · Foodie Pro on Genesis Framework · WordPress · Log in